SHF #61: Sweet Comforts - Apple and Persimmon Crumble

Geezz, I can't believe it that the last time I participated in Sugar High Fridays was in July 2007... wow that's so long ago sighh 2.5 years! That was SHF#33 and now it has reaches #61! Anyway, it's time to pick up the pieces. This round is hosted by Kate of A Merrier World. This round she picked desserts that you turn to for comfort.

For us in Malaysia, we're so blessed with so many local sweet desserts that we can turn to. From ice cold cendol, air batu campur, the various kuih-muih, tong shui (sweet soups), gulab jamun, kulfi and so forth; well on top of other foreign desserts that are available. We're never short of them! However, for comfort sweet... nothing beat a warm apple crumble topped with cold cold vanilla ice-cream! As the vanilla ice-cream melts and meld into the crispy crumble and soft fruits... it's just soooo Heavenly!



Since persimmon is abundant at the moment, I added some to my apple crumble, hence making it a Apple and Persimmon Crumble. Making a crumble is the simplest and the recipe... well just throw in what you have or fancy as one does not need to follow the recipe. I've based the crumble recipe on Donna Hay's Modern Classics Book 2's Apple and Blueberry Crumble. The fillings were roughly based on her Apple Pie recipe.

Apple and Persimmon Crumble

Crumble:
75g butter, soften
1 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/2 tsp ground cinnamon
handful of chopped walnuts

Place all ingredients except walnuts in a bowl and mix to combine.

Fillings:

(A)
3 medium sized persimmon - skinned, deseed and slice into thin wedges

(B)
7 apples - skinned and slice, Granny Smith would be the best since I've a lot of Fuji apples, I've used those
1 tbsp water
1/3 cup sugar, I've used brown
1 tbsp lemon juice
1 tbsp ground cinnamon, use less if you're not a fan

To make the filling, place the apples and water in a pan over medium heat. Cover and simmer, shaking the pan occasionally, for 5 minutes or until just tender. Drain and cool completely. Stir in the sugar, lemon juice and cinnamon.

Once cool, add in the persimmon and mix thoroughly. Place in heatproof dish.

To assemble, place the crumble all over the apple and persimmon. Bake in preheated over at 180C until the crumble became dark golden and crisp which is about 30 - 45 mins (recipe mentioned 55 mins but I think it's a tad too long) depending on your oven.

I served here with my homemade Lemon and Passionfruit Gelato.



Thanks Kate for hosting!


Check out my previous entries:
Sugar High Fridays #11 - Coffee
SHF#12: Cooking up Custard
SHF#13: The Dark Side
SHF#15: Sugar Low Friday - Banana Muffins
Sugar High Friday: Ginger it Up!
IMBB27 + SHF20 = The Joy of Soy
SHF#31: Neutral Territory - Longan Royale
SHF#33: Tropical Paradise - Mango & Nata De Coco Konnyaku Jelly